Dad. At Home.

Yukon Gold and Leek Tart

Ben Hartung

Yukon Gold and Leek Tart

Adapted from George Brown College Vegetarian Arts 1
Print Recipe
Servings: 1 tart (4-6 servings)
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Savoury Crust
  • 1⅓ cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening cut into 1/2-inch pieces
  • 1/4 cup ice water
  • 1 teaspoon white vinegar
Leeks
  • 1 tablespoon olive oil
  • 2 cups leek (about 1 leek) cut in half lengthwise and thinly sliced
  • 1 onion minced
  • 2 cloves garlic minced
  • 3 tablespoon fresh dill
  • ½-1 teaspoon salt
  • ½-1 teaspoon pepper
Assembly and Bake
  • 1 tablespoon olive oil
  • 1 tablespoon dijon mustard
  • 2 Yukon Gold potatoes very thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup cheese shredded
  • 2 tablespoon minced fresh chives
  • 2 tablespoon minced parsley
  • 1/8 teaspoon smoked or regular paprika

Equipment

  • food processor
  • tart pan

Method
 

Crust
  1. Using a food processor with the blade attachment, pulse flour and salt. Add shortening and pulse until shortening is in bite-sized pieces.
  2. In a small bowl, mix water and vinegar together. With the food processor running, slowly add mixture until mixed.
  3. Transfer dough to a floured counter and knead into a ball. Pound into a flattened disc, then roll out to a 10 to 11-inch circle. Place in a 9 to 10-inch tart pan with removable bottom. Run rolling pin over top of tart pan to remove excess dough. Refrigerate until dough is chilled, 30 to 60 minutes.
    4. If the dough is too sticky or hard to work with, let it chill in the refrigerator for 20-30 minutes
Leeks
  1. In a saucepan over medium heat, sweat leeks, shallots, and garlic in olive oil until softened. Stir in fresh dill. Season with salt and pepper. Remove from heat and set aside.
Potatoes
  1. Very thinly slice potatoes (preferably using a mandoline). Place in a shallow wide saucepan, cover with water, and lightly salt. Bring to a boil, reduce heat, and simmer until halfway cooked. Remove potatoes from pan and drain.
Assembly and Bake
  1. Stir olive oil and mustard together and spread evenly over dough.
  2. Arrange half of the potatoes in a single layer, overlapping in concentric circles over the dough. Sprinkle with herbs, cheese, and half of the leek mixture. Repeat with another layer, finishing with cheese. Do not add the remaining leek mixture at this stage.
  3. Bake at 350°F for 45 minutes. Increase heat to 375°F. Top with the remaining leek mixture and return to oven until heated through and crust is cooked, about 10 minutes.
  4. Remove from oven. Sprinkle with a light dusting of paprika.